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Evaluation of the Effect of Tiger Nut Fibre as a Carrier of Unsaturated Fatty Acids Rich Oil on the Quality of Dry-Cured Sausages.
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- Food & Bioprocess Technology, 2013, v. 6, n. 5, p. 1181, doi. 10.1007/s11947-011-0733-1
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- Article
Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages.
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- Journal of Food Science & Technology, 2017, v. 54, n. 2, p. 379, doi. 10.1007/s13197-016-2473-8
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- Publication type:
- Article